Tuesday, October 27, 2009

Pumpkin Cookies with Splenda Sugar Blend

Holiday baking. Nothing makes the house smell better, feel warmer, and seem more inviting. These turn out soft and delicious. If you like nutmeg add 1/8 tsp. to the recipe. I prefer the cookies without it though. Don't be afraid to try the Splenda Sugar Blend. It is significantly cheaper than Splenda alone and you can't even tell that you didn't use all that real sugar. No, seriously. If you don't believe me you can substitute the Splenda Sugar Blend with 1/2 cup of sugar. Also, try chocolate chips...yum.


Recipe Details:
Makes: 30 cookies
Prep Time: 15
Cook Time: 10
Ready In: 25
Servings: 30

1 cup applesauce (Two 4-ounce individual applesauce cups work great!)
1/4 cup Splenda Sugar Blend for Baking
1/2 cup brown sugar
1 cup canned pumpkin
2 egg whites
1 teaspoon vanilla extract
2 cups flour
1 teaspoon cinnamon

1 teaspoon pumpkin spice
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1. Preheat oven to 350 degrees.
2. In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
3. Add in the pumpkin, egg whites, and vanilla.
4. In another bowl, mix the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt.
5. Stir flour mixture into the sugar mixture and blend well.
6. Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
7. Bake for 10 minutes at 350 degrees.
8. Cool on a wire rack.
9. Let the cookies cool and coat with your favorite icing, glaze, confectioners sugar, or leave them plain. They're just as tasty without any icing.
10. Enjoy!

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